Today, I am very pleased to present a No Bake, Eggless Mango Cheesecake by Trupti of My Culinary Saga. I have known Trupti through our common food blogging journey and am a keen follower of her blog.

Eggless Mango Cheesecake

While she has a variety of recipes, I am especially enthralled by her baking exploits; she is always trying something new; consider this recipe for Buccellato – The Sicilian Christmas Nut Ring and you will know what I mean.

We spoke about Trupti doing a Guest Post for me a while ago and then when she asked me this week whether she could share the recipe for the No Bake, Eggless Mango Cheesecake as as a guest post, I was thrilled.

More than thrilled in fact, because I have many deconstructed Mango Cheesecakes to my credit; thanks to not having mastered the recipe. I look forward to trying Trupti’s recipe and I hope you do too.

Over to Trupti!

This post is a feature for my good friend Aruna. Do check out her extensive collection of recipes and different cuisines on aahaaram. It is super impressive and absolutely reflects her love for cooking and trying out new things. I have known Aruna a little over two years now through my blogging journey and though we haven’t met in person, know her as someone with a strong personality, command and yet extremely caring and empathic. It is pleasure to do this post for you, Aruna. Thanks for the opportunity and hope you love this one.

Summer in Europe is a good time of the year. Everything a little easier, light, fresh, colourful, and a little breezy. Spending more time with friends and family is even more fun.

No doubt summer food is the best. The veggies and the fruits are all so fresh and delicious around this time of year. Back home the arrival of mangoes to the markets was a sign that summer is here to stay. If you have known me for long now, you should know I love mangoes and love anything with mango. As much as, I would have loved to feature more recipes with mangoes – the unavailability of this fruit here has restricted my attempts. However, after 8 long years of being away from homeland, my little town in Denmark now offers some fresh and gorgeous Indian Mangoes. What a delight it is to relish them – Home away from Home.

I am using some of these luscious and juicy mangoes to make a light and silky cheesecake. Pureed fresh mango gives this cheesecake a light texture and subtle tropical fruit flavor making it sensational. What’s special is, that it is a no-bake recipe and eggless too. This recipe uses gelatin but you can substitute with Agar Agar for a vegetarian option. Or totally skip it and squeeze some lime juice instead like I did in my No Bake Lemon Cheesecake. I made these for a weekend party we hosted and of course disappeared in no time. It is a great make ahead dessert and can stay fresh for 3-4 days.

Do give this one a try and Happy Summer!

Mango Cheesecake

How to Make the No Bake, Eggless Mango Cheesecake

Serves: 10-12

Ingredients:

For the cheesecake base

250 g digestive biscuits

100 g unsalted butter, melted

For the cheesecake filling

400 g cream cheese

1 cup or 250 ml whipping cream

1½ cup mango pulp

1 tbsp or 10 g gelatin / agar agar

½ cup or 125 ml hot water

½ tin or 150 g sweetened condensed milk

Sugar (optional if needed)

For the glaze topping

1 cup mango pulp

1 tbsp or 10 g gelatin / agar agar

½ cup or 125 ml hot water

Method:

For the cheesecake base:

Pulse the biscuits in a food processor until you get fine crumbs.

Add the melted butter and combine. You know this is ready – when you press the mixture in your hand; it stays in form. If not add a little more melted butter.

Press this mixture into an 8-inch loose bottom tin or into 12 individual ramekins.

Refrigerate it for 10 – 30 mins, while you make the filling for the cheesecake.

For the cheesecake filling:

Dissolve the gelatin in hot water and set aside.

Beat the cream cheese, and condensed milk until soft.

Now combine the mango pulp and warm gelatin mixture well and add to the cream cheese mixture.

In another bowl whip the cream till soft-medium peaks form.

Fold the cream into the cream cheese mixture until well combined.

At this point check the sweetness and adjust as per taste. Since the mangoes I had were sweet enough, I skipped using more sugar. You could add more condensed milk as needed.

Pour this mixture over the biscuit base and return it to the fridge to set overnight or 4 hours’ minimum before adding the glaze.

For the glaze topping:

Dissolve the gelatin in hot water. When bloomed, add it to mango pulp and mix well. Make sure the gelatin is well dissolved. If you wish to avoid gelatin, you can use thickened mango pulp by heating it over medium heat and adding some diluted cornstarch.

Pour this over the cream layer, making sure it is well set. Refrigerate for another 2 hours or till you serve.